Roasted Potato and Rosemary Pizza

Ingredients:

• Home made whole wheat pizza dough (will post my recipe another time!)
• 1 lb yellow potatoes, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh rosemary
• 3 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 3/4 tsp salt
• 1/2 cup raw cashews
• 1/4 cup plain almond milk
• Freshly cracked black pepper
• Cornmeal
• 16 small cherry tomatoes, halved

Instructions:

Preheat the oven to 450 degrees. In a large bowl, toss together the potatoes, oil, rosemary, garlic, pepper flakes, and 1/2 tsp of the salt. Spread the potatoes on a baking sheet and roast until they are tender when pierced with a paring knife, 15 to 20 minutes. Let cool. While the potatoes roast, put the cashews in a blender or food processor and grind them to a fine paste. Add the milk gradually, just to make a smooth sauce. Add the remaining 1/4 tsp salt and season with pepper.

Divide the pizza dough into four portions and roll each one out to make thing 8 inch pizzas. Spread cornmeal on a baking sheet and place a dough round on the sheet. Spread it with 1/4 of the cashew mixture, potatoes and tomatoes. Put into the oven and bake until the crust is crisp and browned around the edges, 12 to 14 minutes.